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RE: Meera Sodha’s recipe for Ethiopian Easter bread | The new vegan | Food | The Guardian
I eat so little bread these days but that loaf looks wonderful. It wouldn't be vegan after I was done with it though. I find that grains are so much better digested with some pastured butter to go along with it. Weird little life hack I stumbled upon when I cheated on a low carb diet. The bread looked so good and I just had to have some. I smothered it with butter and there were no deleterious effects and I was satisfied with a lot less. I wonder if the development of gluten allergies have arisen from our switch from animal fats to vegetable fats ... which to our bodies are completely alien ... or worse no fat at all. Fats are so essential for the absorption of so many nutrients.
I agree - I love butter (and cheese, it has to be said).
There's definitely a nutrition problem about lack of fats and fatty acids.
Although I thought this loaf looked soft and moist enough to eat (at least on the first day) with no spread.
But maybe not :)
I was vegan ... years ago. I do remember with the use of vegetable oils, cakes and bread could be quite moist. But I would not eat like that now. Perhaps the only oil I might try to bake with would be olive oil or coconut oil. But butter really can take baking to a new level. You can't beat a buttery croissant:):):)
So true!
I haven't tried croissants yet ...